Physical and textural evaluation of some shortenings and margarines

Abstract: Solid fat content of shortening and margarine was estimated by pulsed NMR. These values were compared with those of the melted fats using different cooling methods. Solid fat content of shortenings measured at 10 and 20 C followed the same trend as those measured on the melted fat tempered at 30 C. Solid fat content of margarines followed the same trend as those measured on the nontempered fats. Softening points of the products were similar to the dropping points of the fats, as were the temperatures of the DSC major melting peaks. Compression tests of cylindrical samples provided more information about textural characteristics of the products than one penetration tests.